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Updated: Jul 1, 2020


So here’s the easiest way to roast a lamb rack and have it taste like you’ve just eaten at a 3 Michelin star restaurant.

The trick to perfecting your lamb is to remove the fat cap entirely. Admittedly, I used to keep it on hoping that it would render down. Not a chance. You need to carefully trim your rack so that almost no fat remains on the outside. If you keep it on, you’ll get a chewy, almost impossible hunk of lamb fat that quite honestly does much better once rendered down and kept in the fridge.

Once you’ve removed your fat cap, tie up the rack with some butcher’s twine and place the lamb into a large zip top bag and prepare a simple wet marinade of olive oil, 1 head of garlic, salt, pepper and four stems of finely chopped rosemary. Let that sit in the fridge for as long as you can, preferably over night.

As with most joints of meat, I like to reverse sear them. The technique is simple but it takes a bit of practice to get it perfect. Enjoy the fun of learning how to do this.

Get your Kamado up to 225F and set it up for indirect heat. Place the lamb rack on the grid and insert a trusty internal probe. I used a touch of wood (birch, this time) but only a little, like a quarter handful.

Allow the internal temperature of the lamb rack to come up to 120F – remove it and then coat the rack in olive oil.

Set it aside and now fire up the Kamado by opening up the air baffle below, remove the plate setter and get it as hot as it will go. The secret is now in the sear, getting a beautiful rich brown caramelisation all over this rack. I used the back side of one of my Grill Grates, rested over the Mini Egg. This aircraft grade aluminium gets screaming hot, really fast. Now simply put your oiled rack on and keep flipping it every few minutes to ensure an even crust. Remove the lamb once it reaches 125F internal temperature.

Let the lamb rest for about 5 minutes. Cut off the butchers twine between the bones and slice between the chine bones. We served this rack of lamb with roasted red pepper salad and rosemary/garlic new potatoes.

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